This has become my family specialty for spring and summer occasions. I have made several upgrades to this recipe over the years and I think I have finally perfected the balance of flavors. It is such a refreshing dessert and so easy to make!
This is the key lime juice that I use, which can be found in the juice aisle of any supermarket. If you can’t find this you can use regular lime juice:
Into the bowl of a food processor, add graham crackers, sugar, coconut and pecans. Pulse until you get a sandy consistency. Add melted butter and pulse until the mixture is moist and sticks together when you squeeze it between your fingers.
Add the graham cracker mixture to a 9 inch pie pan and press down firmly to form the crust. Set aside.
Add all of the filling ingredients to a bowl. Whisk together until fully incorporated.
Pour the filling into the crust.
Bake at 350F for 30 mins. Allow to completely cool and place into the fridge overnight.
To make the whipped cream topping, add heavy cream, sugar and vanilla to bowl and using a stand mixer with the whisk attachment or a hand mixer beat on high until you achieve stiff peaks. Add to a piping bag with a star tip and pipe the cream over the pie. Sprinkle with lime zest.